Egg Pulao
Fragrant, flavorful, and incredibly satisfying, Egg Pulao is a one-pot rice dish that combines aromatic basmati rice with perfectly spiced boiled and lightly fried eggs. Infused with the bold flavors of cumin, bay leaf, cinnamon, and cloves, this dish is elevated by the addition of golden caramelized onions, fresh mint, and cilantro. A blend of turmeric, red chili powder, and garam masala brings warmth and depth, while a quick sauté of the eggs enhances their taste and texture. Ready in under 45 minutes and perfect for a cozy family dinner or a festive gathering, this Egg Pulao pairs beautifully with a side of cooling raita or a crisp green salad. It’s the ultimate comfort food for lovers of Indian cuisine, offering a harmonious balance of spices and textures in every bite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 4 pieces Eggs
- 1 large Onion
- 1 medium Tomato
- 2 pieces Green chilies
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 inch Cinnamon stick
- 2 pieces Cardamom pods
- 3 pieces Cloves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Cilantro (coriander leaves)
- 2 tablespoons Mint leaves
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1.5 cups Water
Instructions
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak it in fresh water for 20 minutes, then drain and set aside.
Place the eggs in a pot of water and bring them to a boil. Cook for 8-10 minutes until hard-boiled. Cool, peel, and set aside. Optionally, slit the boiled eggs halfway for better absorption of the spices.
Finely slice the onion and chop the tomato, green chilies, cilantro, and mint leaves. Set aside.
Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan or pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté the whole spices for 30 seconds until fragrant.
Add the sliced onions and green chilies to the pot. Sauté until the onions turn golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes until the tomato softens and the mixture becomes a thick masala.
Stir in the drained rice and mix gently to coat the grains with the masala.
Pour in 1.5 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 10-12 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, heat a small pan with 1 teaspoon of oil. Lightly fry the boiled eggs for 2-3 minutes, adding a pinch of salt and garam masala for flavor.
Once the rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes.
Gently fluff the rice with a fork. Add the fried eggs on top, along with chopped cilantro and mint leaves. Mix gently to combine.
Serve the Egg Pulao hot with raita or salad on the side.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 102.0 g | 37% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 22.6 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 364 mg | 28% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
